Sweet ‘n Sour Pork
Try this Rach-inspired version of sweet ‘n sour pork – it’s stir fried instead of deep fried, and you’ll love her sauce!
- 2 cups water
- 1 cup white or brown rice
- 2 scallions, finely chopped
- 2 tablespoons vegetable or canola oil
- 1 tablespoon hot sauce
- Juice of 1 lime
- 3 tablespoons honey
- 3 tablespoons soy sauce or Tamari (dark soy sauce)
- 3 tablespoons rice wine vinegar
- 1 can tomato sauce (8 ounces)
- 1 tablespoon cornstarch
- 1 package pork tenderloins, trimmed of silver skin and cut into 1-inch dice
- 2 cloves garlic, grated or finely chopped
- 1 inch ginger, peeled and grated
- 2 green bell peppers, seeded and cut into 1-inch pieces
- 1 large onion, cut into 1-inch pieces
- 6 slices fresh pineapple, drained and cut into 1-inch pieces
- Freshly ground black pepper
- Bring the water to a boil in a medium size pot with a lid. Add the rice and give it a stir, then put the lid on and reduce the heat to a simmer. Cook the rice until tender, about 18 minutes. Once it’s ready, fluff it with a fork and stir in the scallions.
- When the rice is about halfway done, place a large skillet over high heat with two turns of the pan of oil, about 2 tablespoons. While the pan is heating up, grab a small bowl and combine the hot sauce, lime juice, honey, Tamari, vinegar, tomato sauce and cornstarch, stirring to dissolve the cornstarch. Set the sauce aside.
- When the skillet is searing hot, add in the pork and cook the meat until caramelized, 3-4 minutes. Add in the garlic, ginger, peppers and onions, and stir fry the meat and veggies for 2 minutes more. Add in the pineapple and reserved sauce and stir everything together. Bring the sauce to a boil and allow it to cook for 1 minute to thicken up.
- Season everything with some ground black pepper and serve the sweet ‘n sour pork over the scallion rice.